- Chicken fillet - 4 pieces
- Canned beans - 400 Grams
- Preserved tomatoes - 400 Grams
- Balsamic vinegar - 4 items. spoons
- French mustard - 4 Art. spoons
- Paprika - 2 Art. spoons
- Honey - 1 teaspoon
- Garlic - 2 Teeth
- Parsley - 1 teaspoon
1. Chop the chicken fillets into cubes. Finely chop or crush garlic. Add olive oil, balsamic vinegar and mustard in a bowl and mix well with a fork. Add chicken to the mixture and mix well again, so that all chicken pieces are covered with marinade. Put the pickled chicken in the fridge for 2 hours. If you have the opportunity to let the chicken marinate longer, it's even better. You can keep chicken in marinade until six o'clock. 2. Drain the liquid from the bean, leaving 50 ml of liquid. Pour the liquid into a saucepan, add the beans, tomatoes, honey, paprika and garlic. Twist the fire to the minimum. From time to time stir. 3. Heat the frying pan over medium heat and add chicken to it. Often turn and stir the chicken. Cook for 10 minutes or until cooked. Sprinkle with parsley for a minute until ready. Serve on warm plates with garnishes from vegetables of your choice.
Servings: 4